My family and I love PF Chang’s.
Birthday? There. Graduation? You know it. Randomly in Greensboro? Happening. When I ate seafood, I loveloveloved the Shrimp with Candied Walnuts dish. Then I became a strict vegetarian. Thinking my “Shrimp” with Candied Walnut days were over, I took a chance and asked if they could substitute tofu. AND THEY COULD.
I’ve been in love ever since. Now, sometimes the tofu is good, and sometimes it isn’t. But the sauce, walnuts and honeydew are always good.
When I went there for graduation, I decided I wanted to try to replicate it. I didn’t pay a lot of attention to the flavor of the sauce at the time, but the sauce in this recipe is still really fabulous. My mom called it “better than PF Chang’s.” That’s a stretch, but I’ll take it.
These walnuts are not candied. I’ll probably redo this recipe later and candy them, but for now, this is a healthy version of the beloved Shrimp with Candied Walnuts.
Tofu with Walnuts & Honeydew
Inspired by PF Chang’s
1/4 block tofu, drained and cubed
2 tsp blood orange olive oil (or any citrusy flavor, or plain)
1/2 c rice
1/3 c honeydew, “cut” in balls
1/4 c walnuts
1 tbsp honey
1 tbsp blood orange olive oil
1/2 tbsp soy sauce
1/2 tbsp spicy brown mustard
1. In a skillet over medium high heat, brown the tofu in the olive oil, flipping to allow each side to brown. Cook until crispy on the outside.
2. Cook rice according to directions.
3. Top rice with tofu, walnuts and honeydew.
4. Combine sauce ingredients with a whisk and pour over rice bowl.